Coconut-Curry Pumpkin Bisque

4
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy
This slightly sweet-and-spicy pumpkin soup is ultra-satisfying. It’s rich, thick and creamy.

Ingredients

coconut oil

1 tsp

uncooked shallot(s)

1 large, minced

kosher salt

1½ tsp

minced ginger

2 tsp

minced garlic

1 tsp

curry powder

1 tsp

dried coriander leaf

½ tsp

ground cumin

½ tsp

ground cinnamon

¼ tsp

cayenne pepper

1 pinch

pumpkin puree

30 oz, canned

canned low-sodium chicken broth

2 cup(s)

light unsweetened coconut milk

1 cup(s)

dark brown sugar

2 Tbsp

fresh lime juice

1 Tbsp

cilantro

6 tsp, fresh, chopped

Instructions

  1. In a large soup pot, heat oil over medium-high heat. Add shallot and salt; cook, stirring frequently, until shallot is softened, about 5 minutes.
  2. Stir in ginger, garlic, curry powder, coriander, cumin, cinnamon and cayenne; cook for 1 minute. Add pumpkin, broth, coconut milk and sugar; whisk to combine. Reduce heat to low; simmer for 10 minutes for flavors to combine. Puree in pot using an immersion blender; stir in lime juice and garnish with cilantro. Yields about 1 1/4 cup per serving.

Notes

This recipe is easily doubled or tripled.

A happier, healthier you starts here